Evidence map›Paper›PMID 42737325›Full record

ArticleFoods (Basel, Switzerland)2026

How Chef-Designed Plating Shapes Consumer Evaluations of a Dish in a Real Restaurant Setting.

Kosuke Motoki, Kohei Yamaguchi, Nozomi Koda, Hagino Oshiro, Ayane Horike, Rieko Moritoyo, Chika Takahashi, Tatsuya Noda, Haruka Tohara, Shin-Ichi Ishikawa

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Kosuke MotokiFaculty of Business and Commerce, Keio University, Tokyo 108-8345, Japan.ORCID 0000-0001-7803-2713
Kohei YamaguchiDepartment of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 113-8510, Japan.
Nozomi KodaDepartment of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 113-8510, Japan.
Hagino OshiroDepartment of Management, the University of Tokyo, Tokyo 113-0033, Japan.
Ayane HorikeDepartment of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 113-8510, Japan.ORCID 0009-0007-8737-3692
Rieko MoritoyoDepartment of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 113-8510, Japan.ORCID 0009-0004-8992-0889
Chika TakahashiDepartment of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 113-8510, Japan.
Tatsuya NodaPLUM KNOT Co., Ltd., Tokyo 104-0061, Japan.
Haruka ToharaDepartment of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Institute of Science Tokyo, Tokyo 113-8510, Japan.ORCID 0000-0001-5514-6419
Shin-Ichi IshikawaDepartment of Food Science and Business, Miyagi University, Sendai 982-0215, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Visual cues strongly influence consumer evaluations of food, but sauce presentation may also affect how diners interact with a dish during consumption. In a naturalistic restaurant field study, 57 participants completed a counterbalanced within-participant comparison of minimal and drizzle sauce presentations, with evaluations collected before and after tasting. An integrated 2 (presentation) × 2 (phase) × 2 (presentation order) repeated-measures analysis showed that, before tasting, minimal presentation was rated as healthier than drizzle presentation after adjustment for order (adjusted mean difference = 0.60, 95% CI [0.19, 1.00],

Indexed as

consumer evaluationplate presentationplating designrestaurant diningsustainable foodsustainable seafood

Identifiers

PMID42737325
PMCPMC13565332

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.